The Rise And Fall Of A Tea Made From Orchids
Orchid flowers are some of nature's most beautiful creations. For many of us, they bring joy simply by their presence in our houses or greenhouses. Nonetheless it must be admitted that other than their beauty, orchids have little practical value for human beings, with the singular exception of the orchid that give us our vanilla flavoring.
If you had lived 80 to a hundred years ago, though, you perhaps would have enjoyed the opportunity to try a delicious tea produced from the leaves of a rare orchid. This drink, called Faham tea, achieved some popularity in France in the early decades of the 20th century. Specifically, it was brewed from the sweet smelling leaves of the Angraecum fragrans orchid (also recorded as the Jumella fragrans).
The rare orchid was indigenous to the Reunion Island off the African coast. An epiphytal species known to locals as "faham," its usage as tea is credited to Reunion's indigenous people, who are reported to have been the first to discover how delicious it was.
An essay in a horticultual magazine appearing in 1924 said that Faham tea had been introduced into France, where many consumers were drinking it in place of "Chinese" (i.e., common) tea. "Every work on botany of any importance similarly places it in the foremost rank of the beneficial productions of this favored clime (Reunion)," the author says. "One of our most illustrious writers George Sand eulogizes it in the midst of the fine description of the Island of Bourbon." Bourbon was the previous name for Reunion Island, incidentally.
The orchid involved was known to grow high on the steep slopes of Reunion Island, in the midst of virtually unreachable forests. The difficulties inherent in collecting a sufficient supply of this plant meant that Faham tea, as a viable commercial item, was doomed to fail. Despite general acknowledgement of the tea's tastiness, it was completely forgotten by mid- 20th century.
Most of us will never discover what Faham tea tastes like. But, if you happen to be fortunate enough to be growing a specimen or two of the right kind of orchid, you could sacrifice a few leaves and make some up for yourself. To prepare the tea, you first bring water to a boil in a tea kettle. Then, you put in some dried orchid leaves (about as much per cup as you would regular tea) to the water, turning off the heat and permitting it to steep for a few minutes.
A circular published in the 1920s extolling Faham tea says:
It can be used as a substitute for tea on all occasions, as it combines its tonic and digestive qualities free from the sleepless effect. It possesses an aroma of great delicacy capable of being rendered more or less pungent according to the quantity used and it gives forth a most agreeable perfume. After being drank, it leaves a lasting fragrance in the mouth, and in a closed room the odor of it can be recognized long after.
This beverage has the further advantage over tea which requires to be drank at the time of making in that it can be reserved for a future occasion if requisite, and may either be taken cold or made hot again. Milk or spirits in small quantities, especially rum, serve to develope its aroma and lending it additional delicacy or greater strength render it a delicious drink. Lastly this valuable plant is made use of to flavor custards and ices to which it communicates its delicate fragrance.
Sounds delightful. Faham tea, anyone?
Now, if you think you would like to have a try at growing orchids, suitable for tea or otherwise, you must have accurate information.
Today there is an abudance of good, accurate information to be had by anyone who wants to grow orchids. The most thorough guide to expert orchid cultivation, hands down, is Orchid Care Expert by a Mr. Nigel Howard, which may be downloaded over the Internet. Mr. Howard's ebook is a thorough course of study, helpful for novices as well as the more seasoned devotees alike. Also, check out the Orchid Secrets website, which features a growing library of entries on all aspects of orchid care.
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